Stuffing pin cushion
Serves: 12-16
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Stuffing pin cushion
This sausage and bacon stuffing pin cushion makes a gorgeous centrepiece on the festive table, and its shape makes it perfect for slicing and stuffing into Boxing Day leftover sarnies
Serves: 12-16
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
570Kcal
Fat
40gr
Saturates
13gr
Carbs
29gr
Sugars
11gr
Fibre
6gr
Protein
22gr
Salt
2.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp rapeseed oil
- 2 red onions, sliced
- 2 garlic cloves, finely chopped
- 1.2kg pork sausagemeat
- 100g fresh breadcrumbs
- 180g cooked peeled chestnuts, chopped
- 75g dried apricots, chopped
- 75g prunes, chopped
- 50g pine nuts
- 10g fresh sage, chopped
- 1⁄2 tsp ground nutmeg
- 22-24 rashers streaky bacon
Step by step
Get ahead
Prep to the end of step 3 up to 48 hours ahead, cover and chill. Allow an extra 5-10 minutes’ cooking time from chilled.
- Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a large frying pan and gently sauté the onions for 5-6 minutes, until soft. Add the garlic and continue to cook for 2 minutes. Set aside to cool.
- Put the sausagemeat into a large bowl and add the cooled onions as well as all of the other ingredients, except the bacon. Season and mix well with your hands to combine, ensuring the ingredients are all evenly distributed.
- Place a large sheet of foil on a work surface and lay out the rashers of bacon in a fanned circle, slightly overlaying the rashers at one end to join. Shape the stuffing into a round cushion and sit it in the middle of the bacon. Bring the rashers up over the stuffing so that the ends meet on top, enclosing the stuffing. Secure the ends with a couple of cocktail sticks then transfer to a baking tray and cover with foil.
- Roast for 1 hour 30 minutes, or until the sausagemeat is cooked through, uncovering after 45 minutes so that the bacon browns. Slice to serve.
